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La Jolla Mom

A Lower Calorie Chocolate Chip Cookie Recipe

BY La Jolla Mom

This is a sponsored post written by me on behalf of Whole Earth Sweetener Co. All opinions are 100% mine.

Ask me what my favorite cookie is and I’ll answer with chocolate chip. I’ve been baking them from scratch since I was about 9 years old. I admit to knowing what traditional chocolate chip cookie dough tastes like at every stage, from start to finish.

This makes chocolate chip cookies the best possible recipe for me to test what it’s like to bake with a sweetener other than pure sugar, which is what Whole Earth Sweetener Co. recently asked me to do. They have a line of six zero and lower calorie sweeteners crafted with non-GMO ingredients. And, Buddy Valastro of Cake Boss is working with Whole Earth Sweetener Co. to develop a series of lower calorie dessert recipes from cheesecake to chocolate whoopie pies.

This is his chocolate chip cookie recipe. It uses Whole Earth Sweetener Co.’s Baking Blend (50% less sugar and calories than traditional sugar per serving, Non-GMO Project Verified. Baking Blend is easy to use – just swap 1 cup of sugar for ½ cup of Baking Blend for the same amount of sweetness and 50% fewer calories.)

It’s a raw sugar and stevia blend. This means that these chocolate chip cookies have less sugar, calories, and carbohydrates per serving… a change that my 40s metabolism really needs these days.

How to Make Lower Calorie Chocolate Chip Cookies

The recipe is assembled much like other chocolate chip cookie recipes.

Dry ingredients are first sifted together. In a separate bowl, the Whole Earth Sweetener Co. Baking Blend, is mixed with softened butter.

Next, eggs, honey and vanilla are blended in. In lieu of regular honey, I used Whole Earth Sweetener Honey 50 (50% fewer calories than traditional honey per serving, Organic, Non-GMO Project Verified. Use ½ as much for same sweetness and 50% fewer calories as traditional honey.)

Slowly add the dry ingredients to the wet ingredients. Then, mix in chocolate chips.

It looks exactly like a traditional chocolate chip cookie batter. And, it’s just as sweet.

As I recently learned by interviewing the owner of San Diego’s most popular cookie bakery, it’s important to chill the dough to let ingredients set together and for even baking. And, Buddy Valastro adds a step here for a 1-hour chill in the fridge.

Next, grab a rounded tablespoon and drop the dough in balls onto a baking sheet. Be sure to pop the dough back into the fridge while batches bake.

Resist the temptation to flatten the dough. I did that with one batch and they were less dense and tasty.

When left in ball form, they’ll stay a bit dome-like. My oven is fast but as soon as the tops started to brown, I pulled them out of the oven (after about 6 minutes). The cookies flattened a little on their own as they cooled, leaving the centers still gooey which is exactly how I like them.

So how do they taste? Really good. I am pretty sure that if you served these to someone who didn’t know it’s a stevia blend, they would not know the difference. I can taste a very slight hint of honey and stevia. My 9-year-old daughter likes them, too.

And they stay gooey even when put in the freezer! That’s where I keep my daily treat stash.

Yield: 2 dozen cookies

Chocolate Chip Cookie Recipe with Less Sugar

Chocolate Chip Cookie Recipe with Less Sugar

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon kosher salt
  • 3/4 teaspoon baking soda
  • 3/4 cup (1-1/2 sticks) unsalted butter, softened
  • 1/2 cup Whole Earth Sweetener Baking Blend
  • 1/2 cup honey*
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup semi-sweet chocolate chips

Instructions

  1. Shift dry ingredients together; set aside.
  2. Beat butter and Whole Earth Sweetener Baking Blend until well blended, Mix in honey, eggs and vanilla. Gradually blend in flour mixture. Stir in chocolate chips. Refrigerate dough at least 1 hour before using.
  3. Preheat oven to 350°F. Portion dough using a rounded tablespoon onto ungreased baking sheets.
  4. Bake 12 to 14 minutes or until lightly browned at edges. Remove from oven to wire racks. Let cool 2 minutes. Remove cookies from baking sheet and cool completely.

Notes

*Substitute 1/4 cup Whole Earth Sweetener Honey 50 for the honey. Proceed as recipe directs.

Find Whole Earth Sweetener Co.

The Nature Sweet product packets are now available at Starbucks (condiment bar) nationwide. But you can also order Whole Earth Sweetener Co. products on Amazon or find them at a store near you.

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